Pork Medallions with Mashed Potatoes

Step 1

Cut the 1.5 lb pork tenderloin into 1-inch thick medallions and season both sides with salt and pepper. Let sit at room temperature for 10 minutes.

Step 2

Wrap each asparagus spear with a slice of bacon (cut slices in half if needed). Set aside.

Step 3

Peel and chop the 2 lb potatoes into chunks. Boil in salted water until fork-tender, about 15 minutes. Drain and mash with 2 tbsp butter and 0.5 cup milk until smooth. Season with salt and pepper.

Step 4

While potatoes cook, heat 1 tbsp oil in a large skillet over medium-high. Sear the pork medallions for 3-4 minutes per side until golden and cooked through (internal temp 145°F). Remove and rest on a plate.

Step 5

In the same skillet, add the bacon-wrapped asparagus and cook for 5-7 minutes, turning occasionally, until bacon is crisp and asparagus is tender. Remove and set aside.

Step 6

Pour 1 cup beef broth into the skillet, scraping up browned bits. Add 2 tbsp butter and 2 sprigs rosemary. Simmer until slightly thickened, about 3 minutes. Discard rosemary.

Step 7

Serve the pork medallions with mashed potatoes and asparagus, spooning the sauce over the pork.